Miso Scalloped Sweet Potatoes

🧂 Ingredients

• 2 large sweet potatoes
• 4-6 medium potatoes

  yukon
• 2 medium carrots
• 3 tbsp miso paste
• 1/2 cup cashews
• 3-4 cloves garlic
• 1 stick rosemary
• 1 cup coconut milk
• 1 tsp salt
• 1 tsp pepper
• 1 cup water

Instructions

• 1 Peel and slice the carrot
• 2 Peel the garlic cloves
• 3 Finely chop the fresh rosemary
• 4 Put together the carrots, garlic, rosemary, and cashews in a saucepan and cover
  it with water
• 5 Season with salt and bring it to a boil
• 6 Simmer for about 15 minutes, or until the carrots are soft
• 7 Pour in the coconut milk and taste for salt and pepper
• 8 Use a hand blender to smoothen the texture
• 9 Peel and wash the potatoes
• 10 Use a mandoline to slice the potatoes
• 11 Preheat the oven to 350 degrees
• 12 Pour in 2-3 tbsp of the miso sauce on the bottom of the casserole
• 13 Make a rather thin layer out of the sliced potatoes
• 14 Season with salt and pepper
• 15 Repeat until you've finished all the potatoes
• 16 Save some sauce to top the last layer of potatoes
• 17 Cover the casserole with tin foil and insert it into the oven to bake for 45
  minutes at 350 degrees
• 18 Finally, when the 45-minute time-lapse expire, remove the tin foil and allow it
  to get beautifully brown for another 15-20 minutes
• 19 Increase the temperature of the oven to 400 degrees for a more golden surface
• 20 Let it rest for about 15 minutes or a bit more
• 21 Cut it and take out beautiful squares of the vegan scalloped sweet potatoes
• 22 Serve with pleasure

Nutrition Info